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No Bake Cheesecake with Mini Leibniz

September 4, 2019

Ingredients

Bahlsen Leibniz Mini’s

Parchment Paper

16 oz. Cream Cheese

1 cup Sugar

1/8 tsp. Kosher Salt

1 Tsbp. Vanilla Bean Paste

1/3 cup Sour Cream

1/2 oz. Freeze Dried Strawberries

1 1/4 cup Heavy Whipping Cream

1/2 cup Powdered Sugar

1 tsp. Vanilla

Directions

1Line 12 x 8” pan with layer of Leibniz Mini’s

2Beat 16 oz. of softened cream cheese and 1 cup of sugar together until fully incorporated

3Add 1 cup Sugar 1/8 tsp. Kosher Salt 1 Tsbp. Vanilla Bean Paste 1/3 cup Sour Cream 1/2 oz. Freeze Dried Strawberries

4In a separate bowl beat 1 1/4 cup of heavy whipping cream until bubbles form

5Add 1/2 cup of powdered sugar and 1 tsp. of Vanilla

6Whip until peaks form

7Spread cream cheese mixture over cookies and refrigerate for at least 3 hrs.

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